6 Managing the allergy
6.1. Severe allergic reactions since allergy was first identified
6.2. Approach to eating foods containing substances of concern
6.3. Ways in which food allergies are managed
6.4. Approach to broad product categories in screening for substances of concern
6.1 Severe allergic reactions since allergy was first identified (Q13a)
Respondents were asked whether the person with the most serious food allergy had had a severe allergic reaction since the allergy was first identified. The results are shown in Table 6.1a.
Table 6.1a Occurrence of severe allergic reaction since the allergy was identified
Q13a Has the person with the most serious food allergy had a severe allergic reaction since the allergy was identified?
. | total sample | country | time since allergy identified | |||
. | Australia | New Zealand | less than 1 year | More than 1 year but less than 2 (d) | 2 years or more | |
base: all respondents ( n) | (n=510) | (n=413) | (n=97) | (n=70) | (n=78) | (n=360) |
| % | % | % | % | % | % |
Yes | 42 | 40 | a 52 | e 26 | e 33 | cd 48 |
No | 57 | b 59 | 48 | e 74 | e 65 | cd 52 |
Not answered | 1 | 1 | 0 | 0 | 1 | 0 |
total | 100 | 100 | 100 | 100 | 99* | 100 |
abcde Indicates categories where there was a significant difference between the results in each column (significance at the 95% confidence level )
* Does not add to 100% due to rounding.
Just under half of those with a food allergy (42%) had had a severe allergic reaction since the allergy was first identified. The occurrence of severe allergic reaction was significantly higher in New Zealand than inAustralia (52% versus 40% respectively).
As indicated, the propensity to have had an adverse reaction increased along with the time since the allergy was first identified.
There was no significant difference by membership of an allergy support group.
By allergen, some with the most serious food allergy had been more susceptible to a severe allergic reaction than others. Those with the following allergies in the household had the highest occurrence of severe allergic reaction since the allergy was first identified:
- sulphites(65%);
- milk(56%);
- fish (54%);
- other allergies (50%);
- sesame seeds (47%); and
- egg (47%).
The occurrence of adverse reaction for those with peanut and / or tree nut allergies were the two least reported, despite being the two highest reported allergies in the households of people with allergies (Table 3.4d):
- peanuts (41%); and
- tree nuts (42%).
The reasons for these differences were not further explored, though may be due to differences in the ease with which these allergies can be managed. Respondents who had a severe allergic reaction were then asked to describe the circumstances in which the reaction happened. The major responses are shown in Table 6.1b.
Table 6.1b Description of severe allergic reaction, by country
Q13b If yes, can you please describe the circumstances in which this happened?
. | total sample | country | |
. | Australia | New Zealand (b) | |
base: those who have had a severe allergic reaction | (n=217) | (n=167) | (n=50) |
| %* | %* | %* |
Accidentally imbibed / drank / consumed | 36 | b 33 | a 48 |
Came into contact with food substance – not consumed | 21 | 23 | 16 |
Unlabelled food / incorrectly labelled | 14 | 14 | 14 |
Offered offending food by unsuspecting person | 14 | 14 | 16 |
Incorrectly advised of ingredients in pre-prepared food | 8 | 7 | 12 |
Traces of substances in unexpected product (lollies) | 6 | 6 | 6 |
Substance being present in unidentified food | 4 | b 5 | a 0 |
Described symptoms (misunderstood question) | 18 | 19 | 14 |
ab Indicates categories where there was a significant difference between the results in each column (significance at the 95% confidence level )
* Adds to more than 100% due to multiple responses.
After diagnosis, the most commonly given reason for having a repeat severe food allergic reaction was accidentally imbibed / drank / consumed (36%) followed by a fifth (21%) who came into contact with the food substance but had not consumed it.
Of some note for food labelling, 14% attributed their severe allergic reaction directly tounlabelled or incorrectly labelled food, and 6% attributed their severe allergic reaction totraces of substances in unexpected products.
The reason that the food was accidentally imbibed / drank / consumed was more likely to be given by respondents in New Zealand than those in Australia (48% versus 33%), whereas Australians were more likely than New Zealanders to say that it was caused by the substance being present in unidentified food (5% versus 0% respectively.
Major responses are shown by membership of an allergy support group in Table 6.1c.
Table 6.1c Description of severe allergic reaction, by membership of support group
Q13b If yes, can you please describe the circumstances in which this happened?
. | total sample | Membership of ALLERGY SUPPORT GROUP | |
. | Yes | No | |
base: those who have had a severe allergic reaction since allergy was identified ( n) | (n=217) | (n=114) | (n=101) |
| %* | %* | %* |
Accidentally imbibed / drank / consumed | 36 | 34 | 40 |
Came into contact with food substance – not consumed | 21 | 22 | 20 |
Unlabelled food / incorrectly labelled | 14 | 18 | 10 |
Offered offending food by unsuspecting person | 14 | b 9 | a 21 |
Incorrectly advised of ingredients in pre-prepared food | 8 | 10 | 7 |
Traces of substances in unexpected product (lollies) | 6 | b 10 | a 1 |
Substance being present in unidentified food | 4 | 4 | 1 |
Described symptoms (misunderstood question) | 18 | 17 | 19 |
ab Indicates categories where there was a significant difference between the results in each column (significance at the 95% confidence level )
* Adds to more than 100% due to multiple responses.
Members of a support group were significantly more likely than non-members to nominate the reason that there were traces of the substance in unexpected products (10% versus 1% respectively). In comparison, non-members were significantly more likely than members to say that the cause was that the offending food was offered by an unsuspecting person (21% versus 9% respondents).
6.2 Approach to eating foods containing substances of concern (Q15)
Respondents were asked to indicate how the person(s) in their household would approach eating foods that contain specific ingredients of concern for the allergy they had. Results are shown in Table 6.2, arranged in descending order of propensity to avoid.
Table 6.2 Approach to eating foods that contain the following…
Q16 Considering all the members of your household who have food allergies, as far as you know, how would each person(s) in your household with food allergy / allergies approach eating foods with the following ingredient(s)?
TICK ONE BOX FOR EACH OF THE PROBLEM INGREDIENTS FOR YOUR HOUSEHOLD
Peanuts (ground nuts) | Tree nuts (eg. cashews walnuts) | Shell-fish | Fish | Egg | Sesame seeds | Milk | Wheat | Soy | Sulphites (food additives 220-225, 228) | |
BASE: respondents with that allergy in their household (n) | (n=399) | (n=279) | (n=109) | (n=83) | (n=272) | (n=72) | (n=200) | (n=66) | (n=78) | (n=51) |
| % | % | % | % | % | % | % | % | % | % |
They never eat it at all | 80 | 72 | 72 | 66 | 62 | 61 | 60 | 42 | 27 | 22 |
They never eat it knowingly | 16 | 22 | 19 | 19 | 20 | 26 | 20 | 18 | 26 | 18 |
They try, but can't avoid it completely | 2 | 1 | 4 | 4 | 11 | 6 | 14 | 24 | 32 | 48 |
The foods that were easiest to avoid were nuts (peanuts and tree nuts) and seafood (fish and shellfish), with between two thirds and four fifths stating these foods were never eaten at all, and very low proportions (less than 5%) for they try, but can't avoid it completely.
Egg, sesame seeds and milkrecord similar results, with three fifths stating they never eat it at all, a fifth to a quarter stating they never eat it knowingly and the rest (between 6% and 14%) stating they try, but can't avoid it completely.
It appeared that those with wheat,soy andsulphitesallergies found it hardest to completely avoid (i.e.never eat it at all) the substances of concern. As can be seen from Table 6.2, only a quarter of respondents with an allergy to soy or sulphites actually manage to avoid these ingredients completely (27% and 22% respectively). Those with a wheat allergy perform slightly better, with two in five (42%) being able to completely avoid the substance of concern. For the remaining allergies, between three in five (60%) and four in five (80%) managed to never eat the substance of concern.
6.3 Ways in which food allergies are managed (Q16)
Respondents were given a list of things they could do to help manage the food allergy or allergies of the 'at risk' person(s) in their household. They were asked to indicate how often they did each of the things on the list. Results are shown in the series of tables that follow.
It should be noted that the majority of households had multiple allergies, and hence, the results are not always clear by allergen.
The first results shown, in Table 6.3a, are for buying unprocessed foods where possible.
Table 6.3a Methods of managing the allergy - buying unprocessed foods where possible
Q16 As the person who mainly buys the groceries, how often do you do the following things to help manage the food allergy / allergies of all the persons in your household? PLEASE TICK ONE BOX FOR EACH STATEMENT
. | total sample | Membership of ALLERGY SUPPORT GROUP | |
. | Yes | No | |
base: ALL RESPONDENTS ( n) | (n=510) | (n= 259) | (n= 247) |
| % | % | % |
Always | 20 | b 23 | 17 |
Often | 52 | b 57 | 47 |
Occasionally | 18 | 14 | a 21 |
Never | 6 | 3 | a 10 |
Don't know / not answered | 4 | 3 | a 6 |
Total | 100 | 100 | 101* |
ab Indicates categories where there was a significant difference between the results in each column (significance at the 95% confidence level )
* Does not add to 100% due to rounding.
A fifth (20%) always reported buyingunprocessed foods where possible, with a further half (52%)often buying unprocessed foods where possible. Only 6%never bought unprocessed foods where possible.
Members of allergy support groups were significantly more likely than non-members to buy unprocessed foods where possible (80% versus 64%always / oftenscores respectively).
When looking at the different allergies [1] , some respondents were more likelyt o buyunprocessed foods where possible than others. The three allergies for which respondents were most likely toalwaysbuy unprocessed foods where possible were :
- wheat (35%);
- soy (35%); and
- sulphites (29%).
The results shown in Table 6.3b are for buying foods in sealed packages where possible.
Table 6.3b Methods of managing the allergy - buying foods in sealed packages where possible
Q16 As the person who mainly buys the groceries, how often do you do the following things to help manage the food allergy / allergies of all the persons in your household? PLEASE TICK ONE BOX FOR EACH STATEMENT
. | total sample | Membership of ALLERGY SUPPORT GROUP | |
. | Yes | No | |
base: ALL RESPONDENTS ( n) | (n=510) | (n= 259) | (n= 247) |
| % | % | % |
Always | 29 | b 38 | 20 |
Often | 44 | 46 | 42 |
Occasionally | 16 | 10 | a 23 |
Never | 3 | 1 | a 4 |
Don't know / not answered | 7 | 4 | a 11 |
Total | 99* | 99* | 100 |
ab Indicates categories where there was a significant difference between the results in each column (significance at the 95% confidence level )
* Does not add to 100% due to rounding.
Just under a third (29%) always buy foods in sealed packages where possible, with a further 44% often buying foods in sealed packages where possible . Only 3% never buy foods in sealed packages where possible.
Again,members of an allergy support group were significantly more likely than non-members toalways buy foods in sealed packages where possible (38% versus 20% respectively).
There were no notable differences by the different allergies [2] .
The results shown in Table 6.3c are for reading food labels carefully.
Table 6.3c Methods of managing the allergy - reading food labels carefully
Q16 As the person who mainly buys the groceries, how often do you do the following things to help manage the food allergy / allergies of all the persons in your household? PLEASE TICK ONE BOX FOR EACH STATEMENT
. | total sample | Membership of ALLERGY SUPPORT GROUP | |
. | Yes | No | |
base: ALL RESPONDENTS ( n) | (n=510) | (n= 259) | (n= 247) |
| % | % | % |
Always | 90 | b 96 | 83 |
Often | 8 | 3 | a 13 |
Occasionally | 1 | - | a 3 |
Never | - | - | - |
Don't know / not answered | 1 | 1 | 1 |
Total | 100 | 100 | 100 |
ab Indicates categories where there was a significant difference between the results in each column (significance at the 95% confidence level )
Ninety percent respondents always read food labels carefully, with 8% often reading food labels carefully. No respondents stated theyneverread food labels carefully.
Members of an allergy support group were significantly more likely than non-members toalways read food labels carefully (96% versus 83% respectively).
When looking at the different allergies [3] , some respondents were more likely to read food labels more carefully than others. The three allergies for which respondents were most likely toalwaysread food labels carefully were :
- milk(96%);
- sulphites (94%); and
- sesame seeds (94%).
The results shown in Table 6.3d are for contacting the food manufacturer about what was in the food.
Table 6.3d Methods of managing the allergy - contacting the food manufacturer about what is in the food
Q16 As the person who mainly buys the groceries, how often do you do the following things to help manage the food allergy / allergies of all the persons in your household? PLEASE TICK ONE BOX FOR EACH STATEMENT
. | total sample | Membership of ALLERGY SUPPORT GROUP | |
. | Yes | ||